TOPICS FOR THE FIRST QUARTER

COOKERY 9

Module 1 Lesson 1: Cookery: Types of Cleaning Chemicals and Preparing Cleaning Agents

Types of Cleaning Chemicals

These are the main types you will come across:
Detergents are able to penetrate moderately greasy and/or dirty surfaces and suitable for cleaning floors and walls, and similar
routine tasks.
Sanitizers are for ‘clean-as-you-go’ use but cannot substitute thorough washing with a detergent. Powder sanitizers, dissolved in
hot water, require a final rinse and are not suitable for use on certain metals. Liquid sanitizers are diluted before use. They must be
left to dry, not rinse off.
Sanitizer wipes are used for a quick and convenient way of cleaning food temperature probes and small utensils, and for wiping
food preparation surfaces on a ‘clean-as-you-go’ basis. Use once only then disregard.
Hard surface cleaners are used for heavier or more specialized tasks, although they are corrosive and damage surfaces if not
used with care.
Solvents dissolve heavy grease and oil which water-based cleaners cannot cope with.
Abrasives or scoring cleaners are mostly used for cleaning enamel and ceramic surfaces, including tiles. Abrasive powders are
much coarser than liquids, creams and pastes, but all of them can damage surfaces.
Water is the simplest cleaner of all. Applied under pressure, it cleans hard surfaces such as floors and walls in delivery and waste
disposal areas. Water also rinses out dirt removed from a surface by other cleaning agent.
Soap is not suitable for cleaning equipment and surfaces because it leaves a scum. Disinfectants are added to some liquid soap
for washing hands.
Chemical disinfectants are not recommended for kitchen use, as their effectiveness can be destroyed by wasted food materials,
by the fabric of cleaning cloths, and by the materials of some surfaces. Bleach for example, attacks cloths, some plastics and metal
fittings. There is also a risk that the disinfectants will leave a strong smell or taste.
Preparing Cleaning Agents
Cleaners and sanitizers must be accurately measured and correctly prepared to ensure they are effective. Some of the items in
your cabinet work as effective all-purpose cleaners and even cost cheaper than our favorite cleaning products.
The following are cleaning agents that can be found and prepared at home in accordance with the manufacturer’s instruction with
the following specific purposes:
1. Kitchen Counters, Stoves, Equipment and the inside of Refrigerator
4 tablespoons baking soda
1 quart warm water
Make a paste of baking soda and water. Apply it with a damp cloth and rub gently in the direction of the metal’s grain. Rinse and
buff dry.
2. Greasy inner part of Pans
peeled potato
baking Soda
3-4 dry teabags
Peel off potato and cut it in half.
Rub some baking soda over it. Scrub the pan with this mixture, holding on to the potato and rinse afterwards. You can also place 3-
4 dry tea bags to cover the greasy spot. You will notice that the grease has slowly started coming off.
3. Outer part of Pans and Kettles
water
4-5 teaspoons baking soda
For stubborn grease outside the pan, take another utensil bigger than the one you want to clean. Fill the larger utensil up with
water and add 4-5 teaspoon of baking soda. Place the dirty utensil over this, and let it boil for 30 minutes.
4. Stainless Steel Utensils
lemon juice or white vinegar
Clean utensils using lemon juice if you are running out of time or ingredient. You can also spray some white vinegar on your steel
utensils and rub it with a
cloth in circular motion.
5. Aluminum Utensils
4 tablespoons white vinegar
1 liter water
Boil the mixture for about 10 minutes before cleaning utensils.
6. Silver Utensils
1 tablespoon salt
1 tablespoon baking soda
water
Take a pan big enough to hold it. Cover the insides with aluminum foil. Pour water into it. Mix one tablespoon of salt and baking
soda as baking soda removes the tarnish in each sprinkle on the utensil. Put the silver utensils in this solution, cover it, and boil it
for 3-4 minutes. Drain the water, and clean the utensils in warm water.
7. Rusty Kitchen Knives
white vinegar or rotor oil
Apply the white vinegar or Rotor Oil on the rusty part of the knife and wipe it off generously with a cloth.
8. Dish Cleaner
2/3 cup salt
1 cup water
½ cup white vinegar
3 pcs. lemon
Cut the lemons into small pieces with the peel on. Mix them with salt in a blender. Add in the rest of the ingredients and blend
well. Pour it over a pan and stir it on heat for 15 minutes with a wooden spatula. Pour it into a bowl and let it cool.
9. Plastic Containers
Remove odor: 4 tablespoon baking soda, 1-quart warm water
Dissolve four tablespoons of baking soda in one quart of warm water. Immerse the container in this solution if it's small enough, or
pour the mixture into the container, soaking for about 30 minutes or until the odor disappears. Rinse, and dry.
Remove stains: 1 tablespoon liquid chlorine bleach and 1 cup water
Mix a solution of one tablespoon liquid chlorine bleach per cup of warm water. Make enough so that when poured in, it will cover
the discolored portion of your container. Pour the solution into the container. If the lid is also stained, place it
flat at the bottom of the sink and pour on more of the bleach mixture. Soak for about 30 minutes, until clean. Wash the container
and the lid in hot, soapy water; wipe dry.

Lesson 2: Cookery: Cleaning and Sanitizing Kitchen Tools

Here are the steps of cleaning and sanitizing kitchen tools in accordance with the prescribed standards.

1. Scrape any food debris into a bin before cleaning and sanitizing the tools and utensils. Pre-scrape or remove food particles that
remain or stick in your utensil especially knife, chopping board, container and spoon.
2. Fill the sink with warm to hot water and an antibacterial detergent. After pre-scraping, soak your utensils in a sink or large
container filled with warm to hot water and antibacterial detergent.
3. Use a clean sponge or brush to scrub each item thoroughly. To make sure that you have removed all bits of food and getting into
all the little hard-to-reach areas, use a smaller tip brush and rinse your utensils with clean water afterwards.
4. Either leave to air dry or wipe it with a clean dish cloth and store it properly.

If you need to thoroughly sanitize kitchen tools and equipment to ensure there’s no chance of any bacteria, follow these steps:
1. Put the tools and utensils in a large pan, immersing them fully in water.
2. Put a lid to the pan and carefully bring the water to boil for 5 minutes.
3. Remove the lid and wait for the water to stop boiling before removing the tools and utensils with tongs.

Three-Compartment Sink
Some households and restaurants use this three-compartment sink. It is designed for cleaning and sanitizing in one simple
process.
1. After scraping off all the loose foods, place the dirty item into the first sink and give it a good scrubbing with hot, soapy water.
2. In the middle sink, thoroughly rinse the item with hot, clean water to remove any left-over residue.
3. In the third sink, dunk the item in the sanitizer solution and then let it air dry on a clean surface, drain board or towel.

Lesson 3: Cookery: Safe Storing of Kitchen Tools and Equipment

Listed below are ways of storing kitchen tools and equipment in the designated safe space:
1. Newly- washed utensils should be dried first before you store it in places like drawers and cupboards. It’s better to place a dry
rack near the kitchen sink and arrange the wet, dripping utensils there. You should not store wet items especially those made of
wood.
2. Dinnerware includes items that you use for eating and drinking. Cutleries can be stored in a plastic container organizer.

3. Plates that are used occasionally can be stored in cabinets. Use paper padding when you stack plates to prevent the items from
scratches. You can also use non-slip materials or silicon placemats to hold the plates in place and prevent them from banging onto
hardwood and glass surfaces. Frequently used plates should be stored in the easy-to-reach storages.
4. If you have cupboards or hanging cabinets at home, make use of the bottom part of it by adding hooks for cups and mugs.
5. Bowls and glasses can be stored in cabinets, shelves, trays or racks. Place the items facing down or inverted for storage and
cover it with a clean cloth. You can also place drinking glasses near your drinking water source for easy access.
6. Steel ware cooking utensils like ladles, rice scoops, tongs, and frying fork can be stored in a wide-mouthed jar or hanging ladle
cradle near the stove or near the kitchen sink.
7. Glassware should be kept in separate cabinets since we all know that these items require extra care.
8. Cooking ware like pots, pans and kettles can be hung in hooks or in some kitchens, under the sink. Just make sure that the area
is clean, dry and free from any kinds of insects.
9. Knives are one of the basic tools in the kitchen. For safety and storage purposes, knives can be kept in a drawer. You can also
place them on a wooden knife blocks or docks and in some modern kitchens, on a magnetic strip attached to a wall in the sink
area.
10. Kitchen equipment includes those that rely on electricity in order to function.
11. Large equipment like refrigerators and gas range/oven do not necessarily require designated storage. Just a clean and dry
area in your kitchen is enough for these items to function properly.
12. Small equipment like rice cooker, water heater, toaster, coffee maker, blender and electric mixer need a place to stay
organized. Hanging cabinets and shelves are fine for these items. These items can also be placed on a dry and clean area of your
kitchen counter.

Important Reminders:
Always place the frequently used utensils in the easy-to-find locations and easy-to-reach storages.
Have a designated place for each kind of tool.
Gather and secure electrical cords to avoid entanglement.
Chopping boards should be stored vertically to avoid moisture collection.
Always wash/clean, sanitize and dry the kitchen tools and equipment properly before storing.